The Brazilian Beat at Terra Madre Salone del Gusto

 Brazil will be represented at Terra Madre Salone del Gusto in Turin, Italy, with a delegation including 100 individuals.

This large delegation is made up of family farmers, producers, academics, chefs, activists in the Slow Food Youth Network (SFYN), students, representatives of indigenous communities, and some members of the Board of Slow Food Brazil, such as Georges Schnyder, member of the International Executive Committee.


Taking part in the International Market, the many incredible Brazilian Presidia will be divided by geographical area: The North Region will present Sateré-Mawé Native Waranà, commonly known as guaranà, which, in the indigenous language, means “the beginning of all knowledge”; and the Sateré-Mawé Canudo Bee Honey.

From the Northeast Region come the Caatinga Passion Fruit, the Licuri (green fruit of the licuri palms in the semi-arid state of Bahia), the Umbu (whose name comes from the indigenous phrase y-mb-u, which means “tree that gives drink”), and Caatinga Mandaçaia Bee Honey.

The Central-West Region will be represented by the Barù Nut. Additionally, a series of new Presidia that are about to be recognized by the Slow Food Foundation for Biodiversity will be showcased: South Bahia Cabruca Cacao from the Northeast Region, Minas Gerais Pequi from the Southeast, Kalunga Sesam Seeds form Central-West, and Butiá and Santa Catarina Cassava Flour from the Southern Region.

Caatinga Flower


The #foodforchange Bees and Insects area will host the Terra Madre Forum The Stingless Bees and Marvelous Honey of South America (September 23 at 4:00 p.m. – Torino Lingotto Fiere). Indeed, in the Caatinga forest, as in many other part of South America, the diversity of bee species contributes to the survival and maintenance of rare ecosystems.


Within the #foodforchange Slow Fish area, there will be the Taste Workshop  Bahian Cuisine: Tastes of the Sea and Dendê (September 22 at 5:30 p.m. – Torino Lingotto Fiere).

The importance of dendê oil in its homeland of Bahia is reflected in two of the state’s traditional dishes: moqueca, a kind of soup made with coconut milk, dendê oil and fish and seafood; and acarajé, a traditional food made with beans and shrimp. Two chefs from Salvador, Slow Food Chef’s Alliance members Caco Marinho of  Dog American BBQ and Fabricio Lemos of Restaurante Origem, will present these symbolic dishes at this forum.

The Terra Madre Forum on Baby Food (September 24 at 11:00 a.m. – Torino Lingotto Fiere) will take place in the #foodforchange area dedicated to Food and Health. Among the speakers will be Bela Gil, the influential Brazilian natural cooking chef, blogger, and writer who just published a book on healthy nutrition during pregnancy and lactation.

Also focused on Food and Health, Glenn Massakazu Makuta, biologist and Slow Food Brasil communicator, will take part in the Terra Madre Forum Sugar Tax and Slow Snacks: How We Can Fight Junk Food (September 23 at 11:00 a.m. – Torino Lingotto Fiere), presenting his experience with the Aliança para Alimentação Saudável and discussing how to promote healthier eating habits, especially in schools.

But that’s not all, this year the Terra Madre Kitchens will be tested as a new format that brings the best of world gastronomy together in one venue. Chefs from four continents will prepare authentic dishes from each country using products from their native lands with creativity and passion. Here, Brazil will be well represented by Eliane Regis (member of the Slow Food Chefs’ Alliance), Caco Marinho, Fabrício Lemos, Camila Rocha, and Maria da Conceição, who will give you the opportunity to taste the flavors of this vast country.

Taste Workshops and Cooking Schools are paid events and can be purchased online; the Terra Madre thematic Forums are presented by delegates of the network and are open to the public as long as seats are available. Click here for the list of available events, which is constantly updated.



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